Dill rice with peas is a Persian dish that is made in one pot with only 5 ingredients. This simple, aromatic side dish is perfect for any occasion.
When it comes to Persian recipes, rice is definitely a staple. From classic Persian rice and tahdig and tomato rice to saffron rice and lubia polo, many Iranian dishes are made or served with rice and none is boring or plain. Today I'm going to show you how to make dill rice Persian style. It's easy, simple and packed with so much flavor.
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Why this recipe works
Here are a few reasons why this is one of my favorite rice recipes:
- Flavors in every bite: If you want a side dish beyond plain and simple white rice, definitely consider this recipe. You get the flavor of dill and peas in every bite.
- One pot: Everything is made in one pot which means cooking is a breeze!
- Healthy side dish: Like sabzi polo (Persian herb rice), this side dish is both tasty and healthy!
Ingredients
This recipe also calls for a few simple ingredients:
- Rice: My preference for this recipe is basmati rice because of its flavor and texture. Basmati is a long grain rice and becomes so fluffy when cooked well.
- Dill: You can use both fresh or dried dill weeds for this recipe. If using fresh, you need to use double the dried amount.
- Salt: Dill has so much flavor that the only other seasoning you need is salt, preferably kosher.
- Olive oil: Just a couple of tablespoons would be enough. You can also use vegetable oil.
Instructions
- Place dill, Basmati rice, peas, salt and olive oil in a nonstick pot.
- Fill the water up to a full inch above the rice mixture.
- Give it a nice stir and cook it over medium heat without the lid.
- Once the rice starts simmering and the water is almost evaporated, wrap the lid in a kitchen towel and place it on the pot.
- Lower the heat and cook for another ten to fifteen minutes until the rice is fully cooked and fluffy.
You might need more water so check the rice after some minutes and if the rice is not completely cooked, add ¼ cup water, cover and cook for another 10 minutes. That's it, you need only thirty minutes to make this dill rice recipe.
Serving suggestions
This dill rice is the perfect side dish for almost any meat dish out there as it has a beautiful herb flavor that perfectly compliments chicken, lamb, beef and even fish. There really is no limit to what you can or can't serve with this dish, but here are my favorites:
- Stuffed Fish with Pomegranates and walnuts - Persian Style
- Persian Chicken with Saffron
- Eggplant Sumac Meatballs
- Grilled zaatar chicken
Vegetarians might consider serving this with a couple of fried eggs topped with paprika and turmeric.
Notes and tips
- This is a one pot dish and Basmati rice tends to double in size once cooked, so make sure you're cooking this dish in a large pot.
- You can add the peas at the end, ten minutes before the dish is ready.
- If using frozen peas, add them in the beginning with the rest of the ingredients.
- You can use fresh dill instead of dried dill. Both will be delicious.
- Wrapping the lid in a kitchen towel is essential for this recipe (as well as other Persian rice recipes) as the kitchen towel will absorb extra moisture and steam, ensuring fluffy rice.
On a personal note...
Whenever my maman could find fresh dill at the market, this would be the first dish she made. Our home would be enchanted by the mesmerizing smell of fresh dill and rice, and as I would place the plates and set the table, my mom would enter the room with a big serving plate filled with a mountain of Persian dill rice and a bright smile on her face. No matter where I am or how far I am from my family, my maman's smile will always be with me in every Persian recipe I make, as she is the reason I am where I am now.
Now here I am, thousands of miles away from where I grew up, and I get my herbs dried and preserved, just like my memories and roots. Sometimes, when you are an immigrant, that's what you do. You dehydrate your memories, put them in your suitcase and move across the ocean. Then, when you miss your first home, you soak them in water and bring your first home to your new home. That's how we live. Always in two worlds.
Looking for more food from my roots?
- Dolmeh (Stuffed grape leaves)
- Tahchin (Saffron savory rice cake)
- Ash reshteh (Noodle and herb soup)
- Zereshk Polo Morgh - Persian Barberry Rice and Chicken
Step-by-Step Recipe
Persian Dill Rice with Peas
Ingredients
- 2 cups Basmati Rice
- 1 cup Dried Dill See Notes #1
- 1 can (15 oz.) Peas Drained
- 1 teaspoon Salt
- 2 tablespoon Olive Oil
- 3 ½ cups Water
Instructions
- Rinse Basmati rice and place it in a large pot.
- Add dried dill and peas to the pot.
- Add in salt, olive oil and water. Place the pot over medium heat and bring it to boil.
- Once the water is almost evaporated and the rice is almost cooked, wrap the lid in a kitchen towel and place it on the pot.
- Lower the heat and cook the rice for 10 more minutes. Check the rice and see if it's cooked completely. If it's still firm, add ¼ cup more water and cover with the lid. Cook for another 10 minutes util it's fluffy and fully cooked.
- Serve warm with saffron chicken or lamb.
Notes
- You can use 2 cups chopped fresh dill instead of dried dill. The process of cooking is exactly the same.
- This is a one pot dish and Basmati rice tends to double in size once cooked, so make sure you're cooking this dish in a large pot.
- You can add the peas at the end, ten minutes before the dish is ready.
- If using frozen peas, add them in the beginning with the rest of the ingredients.
- You can use fresh dill instead of dried dill. Both will make delicious dill rice.
- Wrapping the lid in a kitchen towel is essential for this recipe as well as other Persian rice recipe as the kitchen towel would absorb extra moisture and steam which will result in fluffy rice.
wilhelmina wesse
I had some extra dill for Easter dishes in the fridge and used it for this rice, it was so delicious! I can't wait until my herb garden gets going this spring. I will be be making this on the regular!